Crispy Bacon Wrapped Marble Potatoes with Caperberry Remoulade Recipe


1 pound mixed marble potatoes, washed
15 thin slices of bacon
4 sprigs of thyme, chopped
1/4 cup extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Remoulade (makes about 1 cup):
5 caperberries, finely chopped plus extra for garnish
2 Tablespoons Italian parsley, finely chopped
1 small shallot clove, finely chopped
1 chipotle pepper, minced plus 1 teaspoon of the adobo sauce
1/2 cup sour cream
1/3 cup mayonnaise
Zest and juice of 1 lemon
1 teaspoon kosher salt


Boil Potatoes: In a medium-large saucepan, cover potatoes with cool salted water by 1 inch, bring to boil and turn to a light simmer. Cook until potatoes are just tender, when pierced with a fork (a bit under is alright as they will cook again). Drain potatoes and cool completely.

Par Cook Bacon: Preheat oven to 375°. Cut each slice of bacon in half.  Lay the cut bacon onto a sheet pan(s) and place into the oven. Partially cook the bacon for 7 minutes only.

Season Potatoes- Turn the oven up to 475°. Place the cooled potatoes into a bowl.  Chop the thyme and add it to the potatoes. Add the olive oil, salt and pepper. Toss potatoes well to coat.

Wrap and Bake Potatoes: Wrap each potato with a piece of partially cooked bacon and fasten with a toothpick.  Place them onto a sheet pan(s). Place the sheet pan(s) into the oven and bake until the bacon gets golden and crisp, about 10 minutes. When potatoes come out of the oven transfer them to a paper towel lined plate or sheet pan to absorb any extra grease. Let baked potatoes cool slightly.

Make Remoulade: Chop the caperberries, parsley, and shallot and add to a small bowl. Cut the chipotle in half and discard the seeds. Finely chop and add to the bowl. Mix in the sour cream, mayonnaise, lemon zest and juice and the salt. Taste and adjust seasoning if necessary.

Serve: Place remoulade into a decorative bowl and serve with the warm potatoes.

Recipe created by Parties That Cook®


Makes 30 Potatoes